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RMHC-EIWI Potato Dill Soup - 30 & 50 serving sizes

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"Easy, hearty, delicious."

Serves 30 & 50 | Prep Time 15 min. | Cook Time 4 hours (crock pot)

Why I Love This Recipe

This recipe has lots of room for variation. Baked and shredded potatoes can be used. Diced onion can be added. Additional flavors of cheese can be added with the cream cheese.

Ingredients You'll Need

Ingredients for 300 Servings:
12 c frozen hash browns
12 c chicken broth
20 oz cream cheese, cubed (recommend Philadelphia brand)
3 T dill
onion powder, salt, pepper to taste

Ingredients for 50 Servings:
20 c frozen hash browns
20 c chicken broth
48 oz cream cheese, cubed (recommend Philadelphia brand)
5 T dill
onion powder, salt, pepper to taste


Combine hash browns, broth, onion powder, salt & pepper to taste. Divide between large crock pots. Cook several hours on high until potatoes are cooked through and mixture is hot. Add cream cheese and dill. Serve when cheese is melted. (It takes awhile for cheese to melt.)

Pairs Well With

Ham & swiss sliders.

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